Bananas are among the world’s most heavily traded fruits, mass-shipped from tropical areas to global markets. Rapid postharvest ripening complicates quality preservation in transit and causes substantial economic losses.
Postharvest bananas continuously synthesize ethylene, a natural phytohormone that triggers ripening, resulting in flesh softening, peel yellowing and brown speckles. Apart from temperature management and standardized handling, exporters are adopting various postharvest treatments to slow ripening and preserve fruit firmness during shipment.
One option gaining attention is Sodium Dichloroisocyanurate (SDIC). While widely recognized as an industrial disinfectant, a study titled Sodium dichloroisocyanurate delays ripening and senescence of banana fruit during storage reported that SDIC treatment may help delay banana ripening and senescence during storage, highlighting its potential in postharvest preservation.
1. Why Do Bananas Ripen and Soften So Quickly?
Bananas are classified as climacteric fruits. Unlike some fruits that stop ripening after harvest, bananas continue their ripening process due to the production of ethylene.
This ethylene surge triggers a series of rapid physiological changes, including:
From a supply chain perspective, this biological mechanism presents a major limitation. During extended transportation or storage, even small increases in ethylene activity can lead to premature softening and reduced marketability upon arrival.
As a result, postharvest treatments that slow ethylene activity have become an important area of research for the banana industry.
2. What Is SDIC?
Sodium Dichloroisocyanurate (SDIC), also referred to as NaDCC, is a stabilized chlorine-releasing compound widely used across water treatment, sanitation, and hygiene systems.
When dissolved in water, SDIC releases active chlorine in a controlled manner, providing strong antimicrobial activity while maintaining chemical stability during storage and transport.
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